JPC Event Group: Delicious Menu Options for Alternative Eaters!

August 1, 2016

Every guest gets the best plate!” says CEO Jody Wimer.  At JPC Event Group, we strive to satisfy each and every client, and each and every one of their guests!

Yes, as a bride and groom, you try to satisfy the taste of each person you have invited to your wedding or event by selecting menu items with universal appeal. However, satisfying your guest’s dietary needs and allergies is a must, and we take pride in doing so. Our company loves taking the time to create a custom and unique menu for our clients, honoring their favorite foods and tastes, and addressing their dietary needs.  Your closest friends and family have come to celebrate you, and you always want to make sure they are thought of and have a proper meal if your menu offers things they cannot eat.

Today, vegans, vegetarians and pescatarians are a lot more common than they were in the past, and gone are they days of serving them a simple salad or a plate of pasta. JPC Event Group’s Executive chef, Ron Sambol, along with his highly qualified culinary team, have created custom meals that all vegetarian and vegans will enjoy, and that will compliment the client’s chosen menu.

Below are some of our favorite, and our client’s favorite, vegan and vegetarian options! Enjoy! {Photos by: Christina Shields Photography unless otherwise credited.}


Miso Grouper with tomato bagna cuda


Vegetarian smoked polenta stack with baby bella mushrooms, carrot puree and confetti of heirloom vegetables.


Salmon Wellington with duchess potato pear and haricots vert bundle


Tempura Cauliflower with house Romesco sauce


Mediterranean Grilled Tofu


Seared honey lemon Salmon with local organic squash medley and heirloom potatoes


Walnut Enrobed Cheesecake with fresh apricot


Famous Farmer’s Table Display of local cheeses, house pickled and preserved items and house crackers and lavosh


House Made Guacamole and chef crafted tortilla Chips {image: Kelsey Kradel Photography}




grilled eggplant with ratatouille of summer harvest



medley of house macaroni cheese: feta and spinach, baby bella and cheddar with chive, and parmesan caprese



Roasted cauliflower “steak” with herb gremolata, purple heirloom potatoes and Asian infused snow pea pods



roasted organic local beet with smoked carrot puree, swiss chard, roasted heirloom cherry tomato and Yukon potato



shaved salad of summer heirloom organic local vegetables and herbs



white corn polenta with roasted mélange of organic vegetables: Brussel sprouts, asparagus tips, rainbow carrots, cauliflower, enoji mushroom



House ricotta gnocchi with brown butter sauce and crispy sage


Chef’s Live Performance Pasta Station


1Chef crafted Asian dumplings  {image: Kelsey Kradel Photography}

Is your mouth watering yet?! Ours sure is!

xo, JPC Event Group

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